Coating preservation method for meat

Abstract

The invention discloses a coating preservation method for meat. The method includes the following steps: (1) adding distilled water to disperse protein uniformly, then adding chitosan with the same weight of protein, stirring, reacting at 75 DEG C for 60-80 minutes, adding glycerin with the weight being one-second of the weight of the protein, reacting at 60 DEG C for 15-30 minutes, cooling, adding phytic acid, and stirring to obtain the coating preservation solution; (2) placing the meat in the coating preservation solution for soaking, and carrying out vacuumizing and vacuum breaking intermittently during the soaking. By using the method provided by the invention, the shelf life of the iced fresh meat can reach 38 days or above, and that of the cold fresh meat can reach 22 days or above; in addition, the color of the meat is normal, the weight loss is smaller than 2%; chitosan is used for grafting the soybean protein, which improves the hydrophilicity of the soybean protein and the compatibility between the soybean protein and phytic acid and enables the film-forming property to be greatly increased and the fresh-keeping effect to be better; during the meat preservation coating process, the vacuum pulsation is used to intensify the mass transfer, which enables the meat to adsorb the coating preservation solution to a maximum extent and improves the firmness and reliability of the coating.

Description

technical field

[0001] The invention relates to a fresh-keeping method for meat coated with film. Background technique

[0002] Coating preservation is to immerse the meat in the coating solution (chitosan, trehalose, phytic acid, tea polyphenols, etc.) to form a film on the surface of the meat. Antibacterial substances to inhibit the growth of microorganisms to achieve the purpose of preservation. Applying edible coating liquid to meat products can help solve the problem of juice loss during meat storage, alleviate the phenomenon of fat oxidation and deterioration and myoglobin browning, and limit the emission of volatile flavor substances and the immersion of foreign odors in meat products.

[0003] In the prior art, regarding the functional characteristics of Nisin and phytic acid soybean protein composite film, "Food Science" 2014 disclosed a kind of meat fresh-keeping coating liquid, weighed 2g soybean protein isolate powder, added 80mL distilled water, after fully sti...

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